Lamb Tagine With Honey, Prunes, Onions And Toasted

Directions

1. In a small saucepan filled with boiling water, blanch the pearl onions for 1 minute. Drain and let cold. Peel the onions and set aside.
2. In a 4-qt or possibly larger pressure cooker, heat the extra virgin olive oil over medium-high heat. Brown the meat in batches on all sides. Avoid overcrowding the meat or possibly it won't brown properly. Transfer the meat to a platter.
3. Add in the diced onions to the pan and cook, stirring occasionally, till softened.
4. Meanwhile, grind the saffron in a mortar and pestle (or possibly rub it between your finger) and add in it to the beef stock.
5. Return the meat to the pot. Stir in the saffron mix along with any bones. Stir in the honey, turmeric, cinnamon, mace, and prunes.
6. Cover the cooker and bring pressure to the second red ring (15 pounds pressure) over high heat. Adjust heat downward to maintain the pressure at the second red ring and cook 15 min.
7. Open the pressure cooker using fingertip Release Method and add in the onions. Stir well.
8. Cover again and bring pressure up to the second red ring. Adjust heat downward to maintain the pressure at the second red ring and cook 5 min more. Use Natural Release Method.
9. Meanwhile, in a non-stick frypan, toast the almonds till golden brown. Set aside.
10. Remove the cover from the pressure cooker and strain off all fat. (A good way to do this is to pour off all the liquid into a fat skimmer and pour off all the juice, leaving the fat. Throw away the fat.)
11. Use the non-stick pan you have used to toast the almonds to reduce the sauce till slightly thicker. (The wider pan quickens this process.) Taste and add in salt and pepper as needed.
12. Return the sauce to the pot and sprinkle the stew with the almonds. Serve with couscous or possibly rice in shallow bowls.
13. This recipe yields 6 servings.
14. NOTES :